Bavarian white sausage with caramelized onions

Ingredients for 4 servings:

• 12 sausages (original Munich white sausages)
• 4 rolls
• 800 g apricot(s), halved (can)
• 500 g bell pepper(s) (pointed peppers), colored
• 5 chili pepper(s), red
• 1 lemon(s)
• 1 tbsp sea salt
• 1 tbsp brown sugar
• 100 ml vegetable stock
• 2 onions

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bake the finished rolls at 200°C in a preheated oven for about 3 minutes and sprinkle with sea salt. Caramelize the brown sugar in a large pan. Peel the onions, roughly dice them, and add them. Core the chili peppers and pointed peppers, then finely dice them. Quarter the halved canned apricots, add them, and toss gently. Add a little vegetable stock and bring to a gentle boil, then refresh with lemon juice. For the white sausages, put a large pot of water on the stove. Bring the water to a boil and add the salt. Now reduce the heat completely. Only then add the sausages and let them simmer. Arrange the white sausages on a plate with sweet mustard and serve. Serve with the caramelized onions and the rolls.